This is traditionally made from small whole fresh crabs. The fresh crabs are droped into boiling water to quickly cook After they cool a bit you split the shells and remove the meat. You use the top shell to hold the pu ja.

Sometimes I just use Dungeness crab or even good quality canned crab in the tin. I only use the really good quality which costs $10 to $20 for a 1# can. You can use those cute little ramekins instead of crab shells for this tasty appetizer, although the shells make a fun first course or appetizer.

You should use a bamboo steamer or a steamer with a towel under the lid to prevent condensation dripping on the crab.